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July 21, 2012

Liberty Market has an amazing wood fired pizza oven. It’s an Renato oven that ranges from 600 degrees to nearly 1,000 degrees and never goes cold. They only use Pecan (from Arizona) wood in the oven because it burns very evenly. Liberty Market makes its own pizza dough...

June 22, 2011

Pizza is happening in and around Dallas, and I’m not talking those cheap, cheesy manhole covers. No, the pizza that’s all the buzz echoes the kind of pizza you find in Italy, with lots of attention to the crust and the keep-it-simple approach to toppings — terrific han...

March 6, 2010

The dough is rising at Urban Crust in Plano where the beer is ice cold and the pizza is served hot out of the oven. Not just any oven either, but what Urban Crust Executive Chef Salvatore Gisellu calls “the Ferrari” of ovens.

“This is the biggest pizza oven around,” s...

February 11, 2010

That may be why I was so intrigued with "Il Forno," the ceramic, wood-fired oven used by the chefs at The Garlic restaurant in New Smyrna Beach. I was drawn to its warmth on a recent rainy visit, but became enamored of the ways of the Brotherhood as the chefs, my husba...

December 3, 2009

One never knows what a day will bring on the wine trail. Yesterday started out with a snow flurry in the morning followed by a lunch with my wine men's group in a local restaurant. The food was good, but I managed to get in an off-kilter mood by looking at the wine lis...

June 29, 2009

David Traina, executive chef and co-owner of Liberty Market... Nearly three months after launching regular Espresso 101 classes, Liberty Market has unveiled its latest class, Pizza 101. The first session was held from 3 p.m. to 5 p.m. today at the downtown Gilbert mark...

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Renato Oven in Action at Freedom Brothers Pizza

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